Preheat the oven to 425°.

Add water to a medium pot and bring to a boil. Add the shrimp and cook through until opaque, about 5 minutes. Drain and finely chop the shrimp.

Using a spoon, scoop out the zucchini flesh, leaving a 1/4-inch shell. Reserve filling.

In a skillet, heat the oil. Add the onion, bell pepper, and garlic and cook over medium high heat, stirring, until tender, 6 minutes.

Add the tomatoes, zucchini flesh and crushed red pepper and cook, until thickened, 5 minutes. Season with salt and pepper.

Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.

Rub zucchini shells with oil, stuff with the filling and top with cheese.

Transfer stuffed zucchinis to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.